Thursday, February 24, 2011

We all know spaghetti and meatballs are the bestest of friends, but at a certain point in every friendship both parties need to spread their wings and find independence of their own. Sure complementary flavours and textures (just like complementary personalities) can be incredible, but standing out as the "star" of a dish can allow the flavours to really shine! I love spaghetti and I love meatballs, but I've found that whenever I've had the two together I've always been disappointed with the dry, tasteless meatballs sitting atop my mound of spaghetti. My recipe makes meatballs the star of your dinner with the addition of a sweet and savory sauce, perfect for soaking up fresh bread or a bowl of whole grain rice! With big flavor that tastes like it was on the stove all day, this is a quick and easy crowd pleaser that can be prepared any night of the week!

Tip: This dish tastes even better the next day, so why not make a batch on the weekend to serve up throughout the workweek.

Tip: Make a batch ahead of time and freeze to enjoy another night!

Ingredients:

2 cups water

1 cup ketchup

1/2 cup breadcrumbs

2 eggs

2 medium onions, roughly chopped

2 pounds ground beef

2 tsp garlic, minced or pureed

1/2 tsp garlic powder

1/2 cup brown sugar, packed

1 tbsp dried onion flakes (optional)

salt and pepper to season

Directions:

1. In the bowl of a food processor, add the onions. Pulse until finely chopped. Set aside.

2. Place the ground beef in a large bowl. Add the breadcrumbs, eggs, garlic powder, and season with salt and pepper. Mix well using clean hands.

3. In a large pot set to medium-high heat, add the ketchup, water, garlic, onions, and brown sugar and stir to combine. Season with salt and pepper. As the mixture comes up to a boil, begin forming your meatballs. Using your hands, roll the meatballs into walnut-sized balls and place immediately into the ketchup mixture. Bring the sauce to a boil, then reduce heat to medium-low and simmer, partially covered, for 2 hours. Serve atop brown rice, alone, or inside a sandwich.